Bread Making Techniques
For those who want to learn to make homemade bread from scratch!
On this introductory course we will cover basic bread making techniques from start to finish. At Courses For Cooks we make our own Ciabatta and Breadsticks, French Baguettes and Fougasse, Spelt Bread and Sourdough. This course gives you an insight into making some of these and a good grounding in the techniques required to produce different breads.
The aim is to teach you an understanding the elements of a good dough and the science behind it. We will also give you a chance to practise the techniques for kneading and shaping the dough for maximum consistency in baking. We will cover a range of breads for different occasions - from creating a simple tin loaf for toasting to shaping special breads for when you have friends for dinner.
Included in this course is all tuition, use of produce, aprons and equipment and lunch.
This course is particularly suitable for those who wish to move away from mass-produced bread on a daily basis. We will go through which breads can be part-baked and frozen and how to stay free of preservative-rich breads for good!
This course has very limited places and dates so please book in early.
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